Vegetable
882 recipes found
Hindbeh Bi Zeit (Chicory Leaves)
The recipe here is a Lebanese vegetarian recipe "Hindbeh Bi Zeit" meaning Chicory leaves, sauteed with olive oil. I borrowed this recipe from my mother!
For the Love of Roots and Leaves
This fun recipe was the very first recipe that I created when I wanted to "try" kale. I had read so much about how it was a Superfood and it was so healthy for me, but I didn't know how to "give it a go". I started with my favorite spices and added in some carrots and when I introduced my palate to Kale for the first time, I was super happy with this super food!
Perfect Roasted Kale
This is my favorite way to eat kale, and thankfully, it's effortless. Just toss the kale with olive oil, salt, pepper, and roast. In a handful of minutes, it's done. Half just dissolves on your tongue, and the other half has that leafy bit to it. Perfect!
Roasted Kale, Sweet Potatoes, and Broccoli
The recipe is, of course, infinitely adaptable: roasted sweet potatoes for winter squash, broccoli for cauliflower, and collard greens for kale.
MUSTARD CRISPS WITH FISH DIP
Just like kale, mustard greens crisp up in the oven on low heat with just a bit of olive oil and salt. These flavorful chips are paired with a salty, garlicky, minimalistic riff on a traditional Italian anchovy sauce.
Orange Gomaae Greens
Of my many food memories, a few stand out as truly formative. One such memory was a visit to a magical Japanese restaurant. Fully equipped with waitresses in kimonos and special dining rooms made private by paper screens, I was instantly enamored. So much so that my mother tells me my favorite imaginary character for a long time was a Japanese waitress, shuffling in socks and flip flops to the table to take orders and clear away plates. And while the sushi was wonderful, it was the tiny dish of spinach salad in sesame dressing that was a revelation. Seemingly so simple, but deeply complex in flavor, it has since been one of my favorite dishes. Over time I have used a variety of ingredients from brown rice vinegar, to sake and tahini with a touch of hot sauce. But this time, working my way through the towering bowl of clementines we seem to always have, I decided to add some citrus. And rather than eating a tiny bowl as a side, I often make this salad a platform for any number of other ingredients. My favorite pairing is avocado, toasted almonds and a protein of sorts- leftover roasted chicken or steak or some baked tofu.
Mashed Potato Cakes with Broccoli and Cheese
The mashed potato cake is the best way, second only to shepherd's pie, to breathe new life into leftover mashed potatoes. With a crunchy panko crust, garlicky broccoli, and sharp cheddar cheese, these won over even my spud-snubbing two-year-old.
Rainbow Chard & Figs
A simple recipe of sautéed rainbow chard sweetened with figs & honey.
Quick & Easy Collards
Collard Greens are a nutrient dense and often overlooked leafy green. Most southerners cook them a long time- resulting in a drab green leaf. These collards are bright green and cook in about 5-10 min (after the initial prep). Collards can take a while to prep, especially if you get whole leaves (or a whole head), so this recipe allows you to do the time-consuming prep work a day or so ahead of time. Currently my favorite way to eat these is for Breakfast with eggs and smashed potatoes. The inspiration for these came from Small B&B in Pittsboro, NC. They served them for dinner and again for breakfast. This is my idea of how they cooked them- I'm not sure since I never saw their recipe.
Tortilla de Acelga
I spent some time last year in Argentina with family in a sleepy beach-side town. On day 1 in Miramar the family took us to Rotimar, a favorite lunch spot. We chose from dozens of pastries, baked goods, salads, and so much more. My favorite thing: Tortilla de Acelga (Swiss Chard Spanish Tortilla). I couldn't get enough of it. Upon my return to Texas, I immediately recreated the dish. This is the final and most delicious result. Even for the non Swiss Chard lovers out there, this one may win you over.
Autoimmune Paleo Quick Pickled Beet Salad
The yin of the balsamic vinegar and orange zest greets the yang of the earthy beets to make a wonderfully surprising balance dish that is light on its feet and easy to pull together.
Purple Kale, Roast Pumpkin and Dukkah Almond Salad
A warming, winter super food salad…
Kale Salad Lyonnaise
Recently when my parents were visiting, we got to reminiscing about one period in my youth, following a family trip to Paris, when all my father wanted to eat was frisee with lardons and poached eggs: Salad Lyonnaise. Now my parents are mostly vegetarian and fond of kale salads, so I made a version for them which substituted crispy fried shallots for the lardons and used the shallot-scented oil in a hot vinaigrette to coat the kale leaves. The kale was a perfect foil for the runny egg yokes and the crispy fried shallots added a wonderfully deep, caramelized flavor that I liked even better than bacon.
Lemon Caper Greens
Two of my favorite flavors -- bright citrus and salty capers combine to counter the bitterness of greens. Good for side dish or over rice for lunch with some nice Parm grated on top. My husband, who eats but does not love his greens, calls this tobacco greens.
Dijon Braised Collard Greens
This preparation for collard greens is bursting with original and unexpected flavor. Since I am an avid Yoga practitioner and a vegetarian who really doesn't like to sacrifice full flavor, and I loves me some dark leafy greens (but not with ham hocks), this recipe is perfect!
Pan Seared and Steamed Baby Bok Choy
I used the potsticker method to create a simple bok choy dish. I cannot say that this is a particularly unique or innovative recipe but I enjoyed the results and hope you do too.
Apples 'n' Onions 'n' Cabbage - Oh My!
I grew up reading Laura Ingalls Wilder books and my favorite was always Farmer Boy - probably because it contained so many wonderful descriptions of food. But reading about apples 'n' onions as Almanzo's favorite dish? Yuck, right? Well, maybe as a child I thought it sounded disgusting, but as an adult I think it's delicious. Have you ever sauteed cabbage in butter? It's a revelation - it gets all nutty and mild-tasting - not sulfurous at all. Put it all together with some sliced sausage and this simple, one pot meal makes an easy and nutritious supper. This recipe makes quite a lot and it doesn't reheat very well (the cabbage gets a bit soggy), so feel free to cut it down if you're serving fewer than 4 people.
Autoimmune Paleo Cara Cara Orange Salad
Autoimmune Paleo orange salad that is light for post-holiday eating
Easy Pea-sy Warming Soup
I made this soup one afternoon when I was so exhausted, I didn't even want to cook. At home, we call soups like this 'Runny Nose' soups, because they make your nose run from the hot spices (not to mention the temperature itself!), but I thought a combination of that name and the soup colour would be too much for some - needless to say, this soup perked me up right away and left my tongue tingling pleasantly. Many soup puritans would have me hung, drawn and quartered for adding cornstarch to a soup - but, at the time, i wanted a light (both flavour and calorie wise) and extremely flavourful soup, and so didn't want to add my usual thickeners (potato, lentils, ect). If you are object to the cornstarch approach, the white potato trick is a great sub. I had some strong mushroom stock lying around from a previous mushroom dish, but veggie stock or mushroom stock cubes (if you can find them, a great investment) would do the trick just fine too.
Shaved Brussels Sprout, Pomegranate and Toasted Hazelnut Salad
This recipe turns every Brussels sprout recipe I've ever made on its head. The dressing is light and zesty. The combination of textures and flavors (crunchy hazelnuts, tart juicy pomegranate seeds) is to die for. To DIE for.
Pot-Roasted Collard Greens
This pot-roasted collard greens recipe is based on Thomas Keller's recipe. If you have never roasted collards or any other green, I highly recommend it.
Vegetarian Chopped Liver
The only vegetarian recipe my mother ever made, she forgot to hand down the measurements - just the list of ingredients with the 'taste of this' and 'handful of that' descriptions. It took me over two years to finally create a version I liked, and another twenty to decide to change it up as I expand my own vegetable repetoire. I am now trying it with leeks and almonds, and look for reader's versions to try as well
Super Greens Pasta Bake
Sometimes, you just want a Super Greens Rotini recipe that you can make ahead and pop in the oven later. With tomato sauce, whole grain pasta & cheesy topping.
eggplant parmigiana
a very traditional version that has been with my famiglia for as long as I can remember. No breading or frying , this reminds me of how Italians showcase the true flavors of an ingredient with little fuss but in the most delicious way.